Cauliflower Couscous

Cauliflower Couscous

14
lovelygrl222 1

"Cauliflower couscous!"

Ingredients

1 h {{adjustedServings}} servings 118 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Cut cauliflower into very finely chopped pieces similar to real couscous or rice.
  2. Melt butter in a medium skillet over medium heat. Add onion and garlic; cook and stir until onion has softened, about 2 minutes.
  3. Add cauliflower and cook on medium heat for about 40 minutes. Stir every 5 minutes until entire batch is golden and nutty.
  4. Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.

Footnotes

  • Cook's Notes:
  • You can add diced/peeled tomatoes cut into small pieces.
  • A food processor or blender can also be used to chop the cauliflower into couscous consistency. Add a little water before processing.
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Reviews

14
  1. 17 Ratings

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Don't put this in blender it turns into paste better to chop. I will try this again!

Freaky how much this tastes like couscous!. My cooking time was a lot less, so watch this as you are browning.. takes a while to start but once it starts, goes fast.

Love this recipe. I substitute half the butter for olive oil and it is still very good.